The smell of freshly baked bread. Afternoon tea, with jam-laden scones and towering stacks of sandwiches. A crisp yet chewy pizza, fresh out of a wood-fired oven. None of these beautiful scenes could exist without one vital component: flour!

Flour is one of the most common ingredients across the globe and is made by grinding grains down to a fine consistency. It comes in countless varieties and has a huge range of uses, from muffins to mock meat. 

While some grains have acquired the top spots on our supermarket shelves, not all are created equal. Numerous types are made into flour, and there’s even variation within those grains that makes a big difference to the end product. 

This article will focus on the most common grains around wheat, rye, and spelt.

Wholemeal vs refined

First of all, regardless of the grain, there’s a distinguishing factor that makes an enormous difference to the flour. When the chosen grain is milled with nothing taken out - the bran (outer shell), germ (seed center), and endosperm (starchy layer) left in - it is referred to as ‘wholemeal’ flour. 

Refined flours consist of only the starchy endosperm, with the bran and germ removed. This makes them more suited to certain recipes, such as light-textured bakes and in sauces as a thickener; nobody wants wheat husks in their Béchamel! However, refined flours are lower in fiber and other nutrients than their more wholesome counterparts. 

An easy way to make a recipe healthier is to simply substitute wholemeal flour, whether it be in part or full. It should be noted that wholemeal flours do tend to create a heavier texture, soak up more liquid, and typically carry a stronger flavor. Due to certain substances found in the bran and germ, wholemeal flour can also spoil faster and more noticeably - your nose will tell you when it’s time to throw the bag out!

Wheat flours 

All-purpose

All-purpose flour is the most common variety on this list. It is often made by milling two kinds of wheat together - low protein or ‘soft’ wheat, and higher protein or ‘hard’ wheat - with the bran and germ removed. This means it has a fine consistency and is not particularly high in nutrients, fiber, or protein (the stuff that makes for a stretchy dough). Fortunately, this also makes it one of the most versatile flours around. Used for cakes, biscuits, shortcrust pastry, crepes, and some types of dense, chewy bread, all-purpose flour is popular for a reason.

Self-raising

You are likely to also know of self-raising flour. Contrary to what many may think, it’s actually just all-purpose flour with baking powder added! To save a trip to the shops, mix a couple teaspoons of baking powder into every 200 grams of all-purpose flour to create homemade self-raising.

Bread flour

Bread flour, sometimes known as ‘strong’ flour, is usually made from hard wheat varieties. This means it is higher in protein and makes for a stretchier dough, which in turn allows air bubbles to be trapped whilst it rises and bakes. Naturally, this makes it great for making soft, open-crumb bread. 

Alternative grains 

Rye flour

Rye flour, unsurprisingly, is made from the seeds or ‘berries’ of rye. Closely related to wheat and barley, it contains the same types of protein but in differing amounts. As a result, baked goods made with rye tend to stretch less whilst baking and have a heavier texture, usually being combined with another flour to improve the rise. Another reason rye is commonly paired with other flours is its earthy, strong, nutty flavor.

As with many strong-tasting, divisive ingredients, rye flour is very healthy! Though usually lower in total protein than wheat flour, its protein is of better quality and it boasts a higher fiber and nutrient content than wheat flour.

Depending on whether you buy pumpernickel, dark, medium, or light rye flour, there will be different quantities of bran and germ present. Pumpernickel is made from coarsely ground whole grain and has the strongest flavor and heaviest texture, with light sitting on the opposite end of the spectrum.

Spelt flour

Spelt, like rye, is a relative of wheat. Cultivated for centuries in Europe and the Middle East, it has recently made a resurgence in the culinary world and it’s easy to see why! Spelt flour can be used in much the same way as wheat flour, having a similar consistency and only differing slightly in nutritional value. It offers a sweeter, nuttier flavor than wheat, which can make it a fantastic addition to baked goods such as bread, cakes, and biscuits.

That said, there are a few things to take into account before you start throwing spelt flour into every recipe. Spelt’s protein content differs slightly from that of wheat; it needs less kneading to gain that crucial, glutenous elasticity, meaning it can easily be overworked. Additionally, its unique flavor doesn’t lend itself to some dishes, especially those of a savory nature which don’t call for any added sweetness.